SLOW COOKED CHICKEN IN RED WINE

SLOW COOKED CHICKEN IN A RED WINE MARINADE

This dish is a legacy of the French to Colonial Anglo-Indian Delicacies. Initially it was a Rooster that was cooked  with a splash of purple wine. A easy dish with refined flavours and really scrumptious

As a cooking ingredient wine imparts its personal taste, physique and acidity to the dish. There isn’t any arduous and quick rule in regards to the alternative of wine. Any Pink Full bodied wine or fruit wine might be used on this dish equivalent to Port, Shiraz, Chardonnay, Cabernet, and even hand-crafted wine.  The wine helps to tenderize the meat and the marinade makes a superb and wealthy sauce whereas imparting a wealthy brown color to the dish. 

I used hand-crafted grape wine on this dish 

Serves 6      Preparation Time 1 hour

Components

1 kg Rooster lower into medium measurement items

1 teaspoon cumin powder

3 dry purple chillies damaged into bits

2 teaspoons garlic and ginger paste

3 tablespoons tomato puree 

2 onions sliced finely

1 teaspoon all spice powder (or garam masala powder) 

1 teaspoon floor pepper powder

½ teaspoon complete pepper corns  

3 tablespoons oil

¾ cup purple wine of your alternative 

1 tablespoon Worcestershire sauce 

Salt to style

Marinate the rooster with all of the above elements for about one hour.

Switch to an appropriate pan and simmer on low warmth until the rooster is tender and the gravy is thick. 

Simply earlier than serving add 2 teaspoons butter and blend properly. 

Serve with mashed potatoes, steamed or roasted greens and bread